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Scottish National Dictionary (1700–)

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About this entry:
First published 1941 (SND Vol. II). Includes material from the 1976 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.

CHEESE, n.1 Sc. usages.

1. “The receptacle of the thistle, Carduus lanceolatus” (Sc. 1911 S.D.D.; Abd.19, Ags.2, Slg.3, Lnk.3 1939). Also cheesie (Bnff.2, Abd.9 1939). Cf. Cheesag.

2. “A seed of the common mallow, Malva sylvestris. (So called from its shape)” (Rxb. 1923 Watson W.-B.).

3. “A ‘delicacy' formed of several plies of sorrel-leaves, eaten by children” (Ib.).

4. A yarn-bobbin in a spinning-mill which has no flanges and when full is cylindrical like a cheese (Ork., Fif., Ayr. 1975).

5. Phrases and combs.: A. In plant names: (1) cheese-an'-breid, -breed, “green shoots when first appearing on hedges, etc.” (Rxb. 1923 Watson W.-B.; Kcb.1 1939), “esp. on hawthorn hedges” (Fif.1 1939); (2) cuckoo cheese-an'-breid, “leaves and flowers of wood-sorrel” (Rxb. 1923 Watson W.-B.); cf. 3, above; (3) sheep's cheese, see Sheep.(1) Rxb.(D) 1925 E. C. Smith Mang Howes an Knowes 9:
No that A was hert-hungry nih, aether; or thance A micht heh been gaun pookin “cheese-an-breed” off o the hedges ti nattle at.

B. Other phrs. and combs.: †(1) bosom cheese (see quot.); cf. (2), also Blithemeat, n., 3, and Christening Bit; †(2) cheese-an'-breid, “a jocular name for an infant before christening” (Rxb. 1923 Watson W.-B.); (3) cheese-bandages, “wrappings of cheese while it is in the curing room or cheese loft” (Arg.1 1937; Kcb.9, Kcb.10 1939); cf. Eng. (Chs.) dial. cheese-binder, id.; (4) cheese-bauk, a board or rafter on which cheeses lay to mature (Bnff.2, Abd.9, Abd.19, Lnk.3 1939); (5) cheese-breaker, “a curd-crusher” (Sc. 1911 S.D.D.); also found in Lei. dial. (E.D.D.); not known to our correspondents; (6) cheese-brizer, -birser, “a cheese press” (Ib.; Abd.9 1939, -birser; Ayr.4 1928); (7) cheese-cloots, “wrappings of cheese while it is in the cheese-vat or ‘chissat'” (Arg.1 1937; also Abd.9, Lnk.3, Kcb.10 1939); (8) cheese-dail, see Dale, n.2; (9) cheeseford, see Chessford; †(10) cheesegird, “a girth which is put round cheese when a making” (Gall. 1824 MacTaggart Gallov. Encycl. 133), cf. (3) and (7); (11) cheese-hake, a frame for drying and storing newly-made cheese (Bnff.2 1939; Ayr.4 1928); (12) cheese-set, “a cheese press” (Sc. 1911 S.D.D.; Ayr.4 1928); (13) cheese stane, “a large, heavy stone worked with a screw, for pressing cheese” (Sc. 1911 S.D.D.; Abd.2, Abd.9 1939; Ayr.4 1928); (14) cheese-sye, “a tub for pressing cheese” (Ayr.4 1928); (15) hung cheese (see quot.); known to Bnff.2, Abd.19 1939; †(16) laid cheese (see quot.); †(17) wrought cheese (see quot.).(1) Abd. 1870 W. Buchanan Olden Days in Aberdeen 142–143:
When a party were returning from church with a newly-baptised child, one of the attendants . . . going up to the first person they met, presented . . . a small packet of bread and cheese . . . he or she would receive it with a “God bless the bairn,” and think they had been lucky to be first met. This was called “bosom cheese.”
(4) Sc. 1830 Wilson Noctes Amb. (1855) III. 3:
Dependin frae the laigh roof o' our bit cottie, aneath the cheese-bauk, and aiblins atween a couple o' hangin hams.
(15) Dmb. 1794 D. Ure Gen. View Agric. Dmb. 77:
It [cheese] is called hung when the curds are tied up in a cloth or net, and to get quit of the whey, are hung up instead of being put under the press.
(16) Ib. 75–76:
It [cheese] is called laid when the curds are pressed at first very gently with the hand, great care being taken not to break them. . . . The curds are continued to be pressed till the whey is extracted; by which time they lie a solid mass. They are then broken into as large pieces as possible, and put into the chesset. . . . The chesset is put under the press.
(17) Ib. 74–75:
The first part of the operation is to break the curd thoroughly with the hand. . . . The whey is taken off. . . . The curd is . . . cut small with a knife; after which it is put into linen cloths, and strongly squeezed . . . and rubbed as small as possible with the hand. . . . It is then put into the chessat or cheese mould. . . . Cheese made as just now described . . . is called wrought cheese.

[O.Sc. has cheis, che(i)se, chise, etc., earliest date c.1470–1480 (D.O.S.T.).]

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"Cheese n.1". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 28 Mar 2024 <http://www.dsl.ac.uk/entry/snd/cheese_n1>

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